What you need:
3 tablespoons of unsalted butter, divided
16 ounces large shrimp peeled, deveined, and tails removed
2 cloves garlic, minced
2 cups chicken broth
1 cup milk
8 ounces fettuccine noodles, dry
1 cup parmesan cheese, grated
½ cup heavy cream
¼ teaspoon pepper
Pinch nutmeg
Parsley to garnish
The process
Step 1: Add two tablespoons of butter in a pan to sauté over medium heat. Add the shrimp once the pan is hot, and leave it to cook for 1-2 minutes on each side. Take it out once it’s done, put in a bowl and cover it to cool.
Step 2: Add the remaining butter and garlic to the hot pan, and allow to cook for about 30 seconds. Then add the chicken broth, milk, and fettuccine noodles into it. Stir noodles to separate.
Step 3: Once the liquid boils, cover, and reduce the heat to low. Leave it to simmer for about 11 minutes and stir once to separate noodles.
Step 4: Add heavy cream, parmesan cheese, pepper, and nutmeg to it and stir well until cheese is melted. Then add shrimp, stir until it is combined.
Step 5: Remove pan from the heat and allow it to set for 5 minutes for the sauce to thicken. Then garnish with parsley before serving. Enjoy.
Tips:
Alfredo sauce does not hold well when it’s left over, as it
tends to separate upon reheating. To remedy this, add a splash of heavy
cream or milk when reheating the sauce as it may keep it from
separating.
